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Baked TomaRashi and Corn Dip

Baked TomaRashi and Corn Dip

Serves 4


1 tablespoon unsalted butter

1  ½ cups cooked corn (cut from the cob or frozen)

¼ cup finely chopped red onion

3 tablespoons mayonnaise

¼ teaspoon kosher salt

⅛ teaspoon black pepper

1 cup shredded Point Reyes TomaRashi

Minced chives, for garnish

Sesame crackers


Preheat broiler.


In an 8-inch skillet, melt butter on high heat. Add corn and red onion and sauté 2 to 3 minutes, until onion is beginning to soften.  Remove from heat.  Stir in mayonnaise, salt and pepper.


Spread the mixture evenly into an oven-proof baking dish or individual ramekins.  Top with TomaRashi.


Put in oven on top rack and cook until cheese begins to bubble and brown, 3-5 minutes. 


Garnish with chives and enjoy with sesame crackers.

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